---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Quick Stuffing Loaf
 Categories: Breads, Eggs, Grains, Main dish, Side dish
      Yield: 12 Servings
 
        1 md Onion; chopped
        1 c  Celery; chopped
        3 tb Butter Buds; liquid -OR-
        3 tb Chicken broth or
             - vegetable broth
        2 ts Poultry seasoning;
             - up 3 ts
        2 ts Sage; up to 3 ts
        1 ts Oregano; crushed
        2 sl Whole wheat bread; cubed
        8 oz Can corn kernels;
             - rinse & drain
        1 c  Corn meal
        1 c  All-purpose flour
        1 ts Sugar; up to 2 ts
      1/4 ts Baking powder
      1/2 ts Lite salt (optional)
        1 c  Nonfat milk
      1/2 c  Butter Buds; liquid
        3    Egg Beaters 99% egg
             - substitute; beaten
  
  Heat oven to 350°F. Spray a 9x5" loaf pan with a nonstick cooking
  spray. Cool onion and celery in 3 tb liquid Butter Buds or chicken
  broth until tender, about 5 minutes. Stir in spices and mix well.
  Remove from heat. Add bread cubes and corn, mixing well. Combine
  dry ingredients. Add combined milk, liquid Butter Buds, and Egg
  Beaters, mixing just until moistened. Add vegetable mixture. Spread
  evenly into the prepared pan. Bake 45 to 50 minutes or until
  toothpick inserted in center comes out clean. Cool in pan
  15 minutes. Remove and cut into 3/4" slices. Serve warm.
  
  Recipe by Butter Busters, The Cookbook by Pam Mycoskie
 
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